Peppery watercress and creamy potato merge for a delicious winter warmer soup that is naturally gluten free. It is also quick to whip up, packed full of vitamin C and is cheaper per portion than ready made soup. This soup freezes well too – I often make a big batch and freezer in smaller tupperware containers for those winter evenings when I just can’t be bothered to cook! Try serving along my gluten free flatbread for a substantial main course.
Watercress Soup (Serves two as a main, four as a starter)
- A knob of butter
- 1 medium onion, chopped
- 1 medium potato, peeled and chopped
- 250ml vegetable stock
- 450ml milk (semi-skimmed or whole milk)
- 2 bags of watercress, washed (160g)
- Fresh ground black pepper and salt to taste
- Take a large, heavy-bottom saucepan and place over a medium heat. Add the knob of butter and allow to melt.
- Add the chopped onion to the pan and cook over a medium-low heat for 5 minutes until it has begun to soften.
- Next, in goes the potato – allow to cook for a further 5 minutes.
- Pour the stock and the milk into the pan so that all the potatoes are well-covered, now cook over a medium heat for 15 minutes until the potato cubes have gone soft and are easy to break apart. If they are still quite hard, cook for a further 5 minutes. Keep the pan lid on while the soup is simmering.
- Last but not least, we add our watercress to the pan. Allow this to cook for 3-5 minutes until wilted (don’t overcook as then the soup will lose its vibrant green colour).
- Use a hand blender to whizz up the soup and pulverise the potato chunks and watercress stems and leaves. Season to taste with black pepper (and a maybe a little salt), then serve hot in bowls with a side of crusty gluten free bread.
As an optional extra you can add a little double cream to finish, but this soup is fine without.